Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 320 g | pasta |
| 250 g | ricotta Sterilgarda |
| a few spoonfuls of pesto | |
| 1 | sachet of saffron |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Put a pot of water on to boil for the pasta.
- Sift the Sterilgarda Ricotta into a bowl to remove any lumps and make it creamier.
- Dissolve the saffron in a small cup with a little water, add it to the Sterilgarda Ricotta, add half a ladle of pasta cooking water, and a few tablespoons of pesto. Stir and combine, then season with salt and pepper.
- Once the pasta is cooked, drain it, add it to the pan and add the sauce.
- Turn the heat on low and mix.
- Serve.
Prepare the vegetable broth. Meanwhile, prepare the rice and cook it so that it remains al dente, soft and with the grains well separated. Place the vegetable ...
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